(A quick aside: for those who have looked into this awesome online program previously, letting you know that it's launching for the second time next week, July 5th 2016. You can read my review here or, if you're keen to jump right in you can book a spot here.)

Ok, so onto this simple and delightful recipe.

Meat: Know that turkey, chicken OR pork mince can be used; even fish pairs well with the stock. If you're hard pressed finding mince of choice, simply grind up the boneless meat in your food processor (I'd recommend chicken thighs over breasts).

Herbs: try sage and oregano in replacement of thyme and coriander or basil instead of parsley.

Recipe note: I've had a few questions around the omission of egg in the recipe. If you work the meat enough with your hands they will stick, the salt will assist with that process also.

If you have a food processor, blitz leeks, parsley, mint, thyme, garlic, and lime zest a few times, until the ingredients are finely ground up. In the absence of a food processor, chop everything very finely with a knife. Transfer to a large mixing bowl together with the mince, salt and pepper and mix until well combined.

Heat a large skillet over medium-high heat. Roll the mixture into small meatballs, a little smaller than a ping-pong ball. Melt the coconut oil in the pan and then fry the meatballs for 7-8 minutes, turning them as you go so that they are a lovely golden-brown on all sides.

In the meantime, heat a medium-sized saucepan on low-medium heat. Add the olive oil, remaining part of the leek, lemon peel, carrot and potato and sauté for 3 to 4 minutes. Add the garlic, cumin, star anise, stock and fish sauce. Season with some salt and pepper and bring to boil.

Now add the meatballs and cook over medium heat, covered, for 3-4 minutes. Add the kale to the soup, stir through and cook for a further 5 minutes, covered. Test the potato and once soft, remove from the heat and add the lime and lemon juice. Stir and taste for salt.